Carne Enchiladas are unique and tasty! Think carne asada meets fajitas and enchiladas! Flavor-packed with caramelized onions and peppers with chipotle-rubbed flank steak and melted cheeses wrapped in a corn tortilla and smothered in our bold red enchilada sauce.
🎥 Recipe Video
❤️ Why You'll Love This
"Carne asada meets fajitas and enchiladas! My two favorite Mexican dishes are enchiladas and fajitas. Why not fuse them into one dish for the ultimate carne enchiladas?! This recipe is easy to make and a crowd pleaser."
A Meal In One
I love the moment when that hot melty and bubbly golden casserole comes out of the oven smelling delicious. Now, when that casserole is a meal in one - meaning I don't have to make anything else - I'm even happier! These carne enchiladas are ALL THAT.
By the way, you can season the meat in advance, chop all your veg, and even assemble this entire casserole up to 2 days ahead of time - save the baking for the day you want to serve it, though.
So much mouthwatering flavor in these enchiladas! Peppers and onions are always a great combination but then add chipotle seasoned flank steak, melty cheese, and the most amazing red enchilada sauce all bundled up in a corn tortilla - you've got the perfect recipe for the perfect recipe! 🙂
Carne enchiladas are adaptable so depending upon your dietary requirements, you should be able to adapt it to fit your needs.
- Keto dieters, you can remove the tortilla in this recipe or use low-carb tortillas. If you remove the tortillas serve this dish up casserole style and top with cheese. Use a low carb tortilla or a keto-friendly tortilla. You could also lettuce wrap the filling and top with cheese for extra crunch.
- If you are vegan, replace the carne asada with either tofu or additional vegetables like mushrooms or cauliflower. Use vegan cheese in place of the queso fresco.
- Make it dairy-free and skip the cheese.
- When purchasing ingredients at the store look for low-fat cheese options You can also decrease calories by choosing low-carb tortillas as well.
- Corn tortillas also make this recipe gluten-free! Or choose a gluten-free tortilla.
How To Serve
Carne enchiladas are a meal in one as they have a protein, vegetables, and grain included. If you are looking for a little more, here are my suggestions:
- Our family loves to serve up these carne asada enchiladas with some delicious toppings like shredded lettuce, diced tomatoes, green onions, sour cream, chipotle crema, avocado or additional cheese.
- All you need it a simple side dish such as a fresh salad paired with Avocado Cilantro Lime Salad Dressing. These enchiladas are very filling and a light side would pair very well.
- Spanish or Mexican rice is one of our favorites to pair with a Mexican-inspired meal. Homemade or store-bought you can't go wrong with it!
Here are the ingredients you will need to make Carne Asada Enchiladas:
See the recipe card for exact quantities.
- Sirloin Steak - I used a black Angus sirloin tip that was already thinly sliced from our our local meat market.
- Garlic - I used "jarlic" that was already minced to make it slightly easier.
- Yellow Onion - use yellow, sweet, or even red if you want!
- Bell Peppers - in this recipe I used 1 each of gree, red, yellow and orange. You can use any peppers that you prefer or have on hand.
- Extra-Virgin Olive Oil
- Table Salt
- Ground Black Pepper
- Chipotle Seasoning - check out my homemade chipotle seasoning to use in this recipe as well. So good!
- Corn Tortillas - use yellow or white corn tortillas. You could also go with flour tortillas, low carb, keto, gluten free tortillas if that works better.
- Queso Fresco - this is a traditional Mexican cheese that means "white cheese". You can find this cheese in many forms and flavors. In this recipe I used a solid block and crumbled into each enchilada.
- Red Enchiladas Sauce - I highly recommend that you try making our homemade enchiladas sauce recipe. If time is a factor you can substitute a 28-ounce canned store-bought variety.
- Mexican Blend Cheese - I was in a hurry so I used a pre-shredded Mexican cheese blend this go around but you could just use a mix of Monterey jack and cheddar.
Equipment and tools needed to make this enchilada recipe:
- Cutting Board
- Chef Knife - a 10 inch knife works just fine. If you have a smaller or larger knife, those will also work. Make sure your knife is sharp!
- 12" Skillet
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- 9" x 13" Baking Pan -
- Nonstick Spray
- Aluminum Foil - used to cover your enchiladas
- Mixing Spoon
- Medium Sized Bowl or Plastic Bag
Here are a few ways you can vary or make substitutions to your Carne Enchiladas:
- If you don't want to make our chipotle seasoning, just substitute 1 to 2 teaspoons of chipotle powder and 1 teaspoon of salt.
- Season the cut flank steak and place in an air-tight bag to marinate up to 24 hours prior if desired.
- Use low-carb tortillas for a lower carb and lower calorie option for your enchiladas.
- Substitute pork or chicken for the beef if you prefer.
- Instead of queso fresco utilize an easy-to-find cheese such as mozzarella cheese which melts nicely inside these enchiladas.
Here's how to make these Carne Enchiladas:
For complete instructions, please see the printable recipe card below.
Prepare the Ingredients
Preheat the oven to 350-degrees Fahrenheit.
Grease a 9 x 13-inch casserole dish.
Cut off the ends of the onions. Flip the cut side down and half them and peel off the first layer to throw away.
Lay each half cut side down and thinly slice to about one-quarter inch.
Next, cut the bell peppers lengthwise in half. De-stem and seed then turn on its side and slice about a quarter inch.
Slice your steak into one-quarter-inch thick slices and about half an inch long.
Season and Cook Steak
Place flank steak in a bowl or a plastic bag and season with chipotle seasoning covering all sides.
Preheat your skillet with olive oil until it begins to smoke slightly on medium-high heat.
Add flank steak and sear until cooked. Remove from pan and set aside.
Caramelize Onions and Pepper
Add a little extra olive oil if you need to.
Add your onions and peppers to the skillet and cook until the onions start to brown and caramelize.
Finish the Filling
Once your onions are caramelized, add the steak back to the pan.
Then add garlic, salt, and pepper.
Assemble the Enchiladas
Spread 1/2 cup of the enchilada sauce onto the bottom of the greased casserole dish.
For each tortilla, spread approximately ⅓ cup of filling mixture in the center, then sprinkle 1 tablespoon of queso fresco, 1 tablespoon of the Mexican cheese blend, and 1 to 2 tablespoons of the sauce.
Roll each corn tortilla (they will be full) and place each enchilada seam side down into the baking dish.
Pour the remaining sauce evenly over the enchiladas, then top with the remaining cheese.
Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until heated through and bubbly.
Pull your enchiladas out from the oven and let them sit for five to ten minutes before serving.
Adjust seasoning as needed and serve with your favorite toppings.
- For more seasoned meat, marinate the meat with the chipotle seasoning up to 24 hours before cooking. This is not a necessary step as the bites are small and they turn out tender and well seasoned - as long as you don't overcook the meat.
- If the tortillas are dry and breaking when you try and roll them, moisten a paper towel with water and wrap it around the tortillas. Microwave for a few seconds until warm and soft.
- The casserole can be assembled up to several days before baking - which makes it great for a weeknight dinner.
- Prepare your ingredients ahead of time to make this recipe go quicker.
Can you make this recipe ahead of time?
Yes, you can make this ahead of time! Because you have to heat this dish in the oven already, you can prepare a day or two ahead of time and heat it in the oven. You may need to adjust your cooking times because the ingredients are refrigerated.
How long will these enchiladas keep?
Once cooked, this recipe can keep in the refrigerator for three to five days for the best freshness.
Can you freeze enchiladas?
Yes, you can freeze these enchiladas after baking. I would freeze these for up to three months for the best freshness. I suggest freezing in easy-to-pull amounts in an air-tight container.
✔️ More Enchilada Recipes
If you are looking for more enchilada recipes, check these out:
- Green Enchiladas with Chicken - so delicious - a must-try!
- Seafood Enchiladas - made with crab, shrimp, and scallops - if you're a seafood lover this is IT.
- Green Enchiladas Chicken Soup (Slow Cooker + Instant Pot) - the MOST popular recipe on our site! 🙂
- Low Carb Chicken Enchiladas (Keto Zucchini Enchilada Boats)
⭐ Let's Connect
Did you try one of my recipes and love it? Let me know! I'd love for you to come back and give the recipe a 5 star rating and a comment 🙂
- 16 ounce flank steak (sliced into ¼" by ½" pieces)
- 3 teaspoons chipotle seasoning
- 2 tablespoons olive oil
- 2 large yellow onions (halved then sliced)
- 4 bell peppers (any color, sliced)
- 1 tablespoon garlic (minced)
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- 28 ounces SGE enchiladas sauce (or, a 28-oz can of store-bought sauce)
- 8 ounces Mexican cheese blend (grated)
- 4 ounces queso fresco (crumbled)
- 12 6 inch corn tortillas
Carne Enchiladas Filling
- Preheat oven to 350°F
- In a medium-sized mixing bowl or plastic bag, add flank steak and chipotle seasoning. Stir to coat evenly.
- Add olive oil to a large skillet and preheat over medium-high heat.. Add steak and saute until just done, approximately 4 to 5 minutes. Remove from heat and set aside.
- Add a little more olive oil to the pan if needed. Add onions and peppers to the pan and saute until they are soft and begin to caramelize for about 10 minutes.
- Add steak, garlic, salt, and pepper to the onions and peppers in the skillet. Stir until combined.
- Grease a 13 x 9-inch casserole dish. Spread 1/2 cup of the enchilada sauce onto the bottom of the dish.
- For each tortilla, spread ⅓ cup of filling mixture in the center, then sprinkle 1 tablespoon of queso fresco, 1 tablespoon of cheese blend, and 1 to 2 tablespoons of the enchilada sauce.
- Roll each corn tortilla (they will be full) and place each enchilada seam side down into a greased 13 x 9-inch casserole dish.
- Pour the remaining enchilada sauce evenly over the casserole, then top with remaining cheese.
- Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until heated through and bubbly.
© 2022 Seeking Good Eats™
Carne Enchiladas are unique and tasty - carne asada meets fajitas and enchiladas! This Mexican recipe is flavor-packed with caramelized onions and peppers with chipotle-rubbed flank steak and melted Mexican cheeses wrapped in a corn tortilla and smothered in our bold red enchilada sauce. The whole family will love this dinner recipe. A make-ahead casserole recipe that's freezable! Instructions for adapting to a low carb and keto recipe are provided. #carneenchiladas #enchiladas #seekinggoodeats #mexicancuising #casserole #dinner #carneasada #fajitas